Zucchini Salad

48% calorie reduction from traditional recipe

1 pound zucchini, unpeeled
1 medium sweet onion, thinly sliced
1 medium orange bell pepper, sliced
1/2 cup cider vinegar
1/3 cup water
1 tablespoon oil
1/2 cup Equal® Spoonful*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried marjoram or tarragon, crushed (optional)
12 cups salad greens
6 arugula leaves, snipped
3 tablespoons pine nuts (optional)

*May substitute 12 packets Equal® sweetener

Cut zucchini into 1/8-inch slices. Mix together with onion and bell pepper. Set aside.

In a quart-size container with lid, combine vinegar, water, oil, Equal®, salt, pepper and marjoram. Pour over vegetables. Refrigerate, covered, overnight to allow flavors to blend.

Spoon vegetables over salad greens using a slotted spoon. Top with bits of arugula and sprinkle with pine nuts.

Makes 6 servings

Nutrition information per serving: 71 cal., 2 g pro., 10 g carb., 3 g fat, 0 mg chol, 129 mg sodium

Food exchanges: 2 vegetable, 1/2 fat